Aunt Salli's CyberKitchen"The Friendliest Kitchen In Town"

A Note From Aunt Salli

Dear Readers,

This issue marks two special occasions for the CyberKitchen. Firstly, this is our Happy New Year's issue, loaded with fresh ideas and recipes to herald in a healthy 1996 and secondly, this issue celebrates the one year anniversary of the CyberKitchen. We extend our sincerest thanks to all our loyal readers who have stuck with us, enduring our "growing pains." Hopefully, most of the "bugs" have been worked out and 1996 promises to bring a quality publication, promoting cooking, entertaining and health. The staff is looking forward to another year of good cooking and eating, here in the "friendliest kitchen in town."

Until next month,

Aunt Salli

Ask The Greengrocer

by Uncle HowieWelcome back to Uncle Howie's produce corner. Happy New Year everybody and I hope you had a wonderful time over the holidays. This time of the year citrus is in season. I'd like to talk about the different varieties of citrus available and a little bit about where they are from. Also, this time of the year some of our produce comes in from out of the country and I'd like to discuss what's available from abroad as well.

In the month of January, citrus season is in full swing. From Florida comes our well known grapefruit, considered by many to be the best tasting and is strongly recommended by Uncle Howie. Grapefruit is an excellent source of both Vitamins A and C, which is a boon in the cold season. It's a popular breakfast fruit which also gives a good share of fiber. Also from Florida are Navel and Valencia oranges, tangerines, Honeybell tangelos (Aunt Salli's favorite) and Temple oranges. Honeybell tangelos....what are those you may be wondering. A tangelo is a cross between an orange and a tangerine. They make for excellent eating, but enjoy a very short season, mid-January through February. This Florida variety is sugar-sweet and are highly recommended. California Navel oranges are also abundant this time of year. Navel oranges are seedless and make for an excellent snack. Valencia and Hamlin oranges are good juicing fruit but are enjoyable eating fare as well. The California Navel oranges get high marks as an out-of hand eating orange also, loaded with Vitamin C and of course fat- free.

During the winter time in North America, we import produce primarily from Mexico and South America: melons, peaches, plums, nectarines, various berries, onions and green vegetables head the list. In keeping with the citrus topic we also import wonderful Clementine tangerines from Spain. These tangerines are seedless, sweet and a small crate makes a welcome, healthy and delicious gift. Chilean fruit begins it's season this month and we import peaches, plums and nectarines—summertime fruit in the middle of winter. This fruit is tree-ripened like our California varieties and is flown in and labeled "jet fresh." Every year we find Chilean fruit improving in both quality and taste and is very much worth trying. From Mexico and Central America, we import various melons. Imported cantaloupe has been good and is the recommended melon to try this time of year. Even though the month of January is winter for most of the United States, good fresh fruit and vegetables are available from both home and abroad.

Until next time,

Uncle Howie
(Howard Schwartz)

Bridging The Gap

By D. Weiss

Becoming a vegetarian requires patience to gradually bridge the gap between meat and meatless dishes. Putting the emphasis on meatless meals one or two days a week might be a good start. Also a knowledge of what's available to make this transition. Bridge foods as they are called, fit the bill. They are the meatless counterparts of burgers, hot dogs, sausage and other popular meat items. Bridge foods are made from the following: Tofu—a curd made from soybeans that have been ground, cooked and drained; Tempeh—fermented soybeans used in vegetarian burgers, sausage and bacon; TVP (textured vegetable protein)—soyflour that has the oil removed, adds a meat-like texture to foods; Seitan—a high protein meat-like substance made from whole wheat gluten. Used in the Orient for many years, seitan has no cholesterol and is a terrifc bridge food for brisket, meatloaf and steak.

Heat oil in wok over high heat. Add the tofu. When slightly browned on one side add the garlic and onion. Toss until browned on all sides. Remove the tofu and sprinkle with soy sauce and ginger, turning to coat. Stir fry the veggies starting with the firmest, pushing each addition up the sides of the wok when cooked. Add more of the reserved pineapple juice to allow the vegetables to steam. Cover and cook to desired tenderness. Push the contents of pan up the side of the wok, add the cornstarch and pineapple chunks, tossing everything until thickened, about 30 seconds. Serve over hot white or brown rice.

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